Ingredients:
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (10.75 ounce) can cream of chicken soup
- 1/2 cup water
- 1/4 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 pound mixed seafood, such as shrimp, scallops, and whitefish, thawed and cooked
- 1/4 cup chopped fresh parsley
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. 2. Stir in the diced tomatoes, cream of chicken soup, water, thyme, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
- Stir in the seafood and parsley and cook until heated through, about 2 minutes.
- Serve hot.
Tips:
- You can use any type of seafood that you like in this soup. I used a mix of shrimp, scallops, and whitefish, but you could also use crab, lobster, or even fish fillets.
- If you don’t have cream of chicken soup, you can use another type of cream soup, such as cream of mushroom or cream of celery.
- You can adjust the amount of thyme to your liking. If you don’t like thyme, you can substitute another herb, such as rosemary or oregano.
Enjoy!
Here are some ideas for how to serve this seafood soup:
- Serve it with a side of crusty bread.
- Add a side of salad.
- Make a grilled cheese sandwich to go with it.
- Serve it as a light lunch or dinner.
- Enjoy it as part of a larger meal.